Recipes · Starters & salads
Cucumber Salad with Dill and Cream
AI-written · not yet kitchen-tested
Cucumbers are mostly water, which seeps into the dressing as the salad stands and thins it out. That is why the slices are salted and squeezed beforehand; the salt also keeps them crisp. Dress the salad only shortly before serving.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 1 English cucumber about 1 pound (500 g), unpeeled, thinly sliced
- 1 tsp salt to draw water out of the cucumber
- 150 ml (5.1 fl oz) heavy cream
- 2 tbsp apple cider vinegar
- 1 tsp sugar
- 0.5 bunch dill finely chopped
- black pepper freshly ground, to taste
Method
- Wash the cucumber, cut off the ends and slice it with a mandoline or a sharp knife into slices about 1/16 inch (2 mm) thin. Put the slices in a bowl, toss with 1 teaspoon of salt and let stand for 10 minutes.
- Squeeze the cucumber slices firmly in small handfuls until hardly any water comes out, and transfer them to a dry bowl.
- Stir together the cream, vinegar and sugar. Finely chop the dill and stir in all but a pinch. Pour the dressing over the cucumbers, toss gently and season with pepper.
- Let the salad rest for 10 minutes, taste again and sprinkle with the remaining dill. If it tastes too mild, add another teaspoon of vinegar.
Tip: The salad tastes best freshly dressed; after an hour the cucumber releases water again. Drain leftovers before serving and season again.
Tip: For a fresher variation, replace half of the cream with plain yogurt.